Biography
Biography: Shereen Lotfy Nassef
Abstract
Functional foods began in Japan in 1980, in year 1991 which published that some foods have health benefits and it has been proved this claim. In America in 1993 it has been proven with results that it help in reducing the risk of diseases also the FDA agreed on the relationship between components of food and pathogens. The World Council food information which has cleared and defined functional food as food ingredients that improve physiological function and health in addition to their nutritional value. Novel food and is known as a type of food that does not have a significant history of consumption or a result of the method never before used in food. Some reasons for the spread of functional foods are to increase awareness of food and health, an increase in life expectancy for the elderly, the difference between each of prebiotics and probiotics, show some examples for functional and novel food and important definitions, explain the relationship of the active ingredients in food and color of food and food sources and the safety of functional and novel foods. From these, it is clear that "Functional and Novel Foods" is a sensitive issue and influential sectors of health, industry, directly and indirectly and on the other sectors, multi economically and socially as it represents a good area of scientific creativity should attract serious scholars and researchers in the field of scientific research.